This highly flavoured Lamb Pilaff is an attractive dish to serve for a dinner party. It need only be accompanied by a crisp green salad.
2 oz. butter
2 lb. boned leg of lamb, cut into
1 garlic clove, crushed
1 green pepper, white pith removed, seeded and thinly sliced
10 fl. oz. red wine
8 tomatoes, blanched, peeled and coarsely chopped
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon ground ginger
1 teaspoon ground saffron
10 oz. long-grain rice, washed, soaked in cold water for
30 minutes and drained
10 fl. oz. chicken stock
In a medium-sized flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the lamb cubes and fry for 8 to 10 minutes, or until they are browned all over.
With tongs, transfer the lamb cubes to a plate and set aside.
Add the garlic and green pepper and fry, stirring occasionally, for 5 to 8 minutes, or until the pepper is soft.
Pour in the wine and bring to the boil. Add the tomatoes, salt, pepper, ginger, saffron and lamb cubes. Reduce the heat to low, stir well and simmer, covered, for 30 minutes.
Add the rice and chicken stock and bring back to the boil. Stir well, cover the casserole and simmer over low heat for 30 minutes, or until the meat is tender and the rice has absorbed all the liquid.
Remove the casserole from the heat and serve at once.